Welcome to another edition of Borrowed Flavours. This year, the winter in Canada has been pure depressing and straight out of a horror movie. Snowstorm after snowstorm, icy roads, nonexistent road salt, and major winter blues. I’m praying for it to be over soon. To beat the winter depression, let’s make some pumpkin chocolate chip cookies, because nothing beats those nostalgic fall flavours.
VIEW RECIPE HERE: Pumpkin Chocolate Chip Cookies – Cooking Classy
For those new here, Borrowed Flavours is a little subsection I decided to start. Long story short, I try out recipes I found online, while still crediting and linking to the original author. You can read more about it here. I’ve been doing more Borrowed Flavours posts lately because unfortunately, my stove top isn’t working properly, so I’m limited when it comes to cooking and baking.
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Let’s Dive In
I have a ton of leftover pumpkin in the freezer from the pumpkin bread a while back and I really wanted to use it up. Eventually, I stumbled upon a recipe by Cooking Classy with solid 5-star reviews.
The Process
As always, I start out by laying out all of my ingredients. I find it makes the whole process a lot easier than running around and trying to find everything. The recipe is really straightforward and follows the basic cookie recipe. (Whisk together dry ingredients, cream oil, and sugars, add in other liquids, then combine the two, and bake it up.)
I made a few modifications to the original recipe. Instead of the listed spices, under the notes section on Cooking Classy, the author, Jaclyn, suggests using 2 1/2 teaspoons of pumpkin pie spice instead of the spices. Instead of light brown sugar, I used dark. I find this gives the cookie a deeper flavour. Instead of vegetable oil, I always use avocado oil. It’s my go-to since it’s a neutral-tasting oil and I always have it around.
I used a large cookie scoop, and I found that I needed the full 13 minutes to bake the cookies. They are heavenly! The cookies bake up nicely and they are huge and almost cake-like. I love how thick they get and taste even better the next day. You may have to freeze some because it’s hard not to go nuts and eat half the batch in one sitting.
Overall, it’s an awesome recipe. The pumpkin chocolate chip cookies are super easy to make and you can whip up a batch in no time. I highly recommend eating them the next day when the flavours have a chance to set in.
Variations for Pumpkin Chocolate Chip Cookies
I think the recipe is incredible as is. Some good variations would be the following:
- Swap the chocolate chips for white chocolate chips
- Use cranberries instead of chocolate chips
- Add in some pecans or walnuts
- Leave out chocolate chips and make a simple glaze for the topping. Add in some maple syrup or maple extract to make a maple glaze.
Pumpkin Chocolate Chip Cookies Recipe
The recipe can be found here: Pumpkin Chocolate Chip Cookies – Cooking Classy
Still hungry? Check out more Canuck Kitchen recipes to satisfy your cravings.